Mooncake Collection

Chief pastry chef of Imperial Patisserie and the founder of The Peninsula Egg Custard Mooncake, Chef Yip Wing Wah, and 2-Starred Michelin’s cake master, Chef Yip Wing Wah’s only official apprentice, Chef Lai Wing Koon, jointly led the team of professional chefs to carefully select the superior raw materials and craftsmanship. The packaging is elegant and exquisite, 100% made in Hong Kong.

Won the World Food Quality Awards “The Grand Gold”

Monde Selection, the world’s food quality evaluation award, has analyzed and evaluated the quality of many consumer products since 1961 and awarded them a unique label. Every year, more than 70 well-known experts judge and test products from all over the world in a completely independent way. It is a world-class food award with impartiality and authority. It is known as the “Nobel Prize in Food”.

In 2019, Imperial Lava Mooncake won the world’s highest award, the Grand Gold. For the first time in the past 58 years, the first mooncake has won this highest honor. It can be seen that the Imperial Patisserie team’s dedication to quality has won international authority recognition

Won the international standard food safety system certification

Imperial’s food manufacturing plant in Hong Kong is built according to GMP (Good Manufacturing Practice) standards and covers an area of ​​over 70,000 feet. It has been awarded the latest international standard food safety system ISO22000: 2018 and HACCP management system certification to ensure food quality and safety.

The Imperial Gift Box

The mooncake gift box is made of complex paper art, which has a unique leather texture. It highlights the high-class taste. After the holiday season, the Mooncake gift box can be transformed into a jewelry treasure box, showing the elegant temperament.

Egg Custard Mooncake Collection

Father of Egg Custard Mooncake

Chef Yip Wing Wah has been in the business for more than 50 years and has worked in the Spring Moon of the Peninsula Hong Kong for over 30 years. Chef Yip has always maintained the enthusiasm for delving into Chinese-style cakes and pastries. The quality requirements are particularly strict. He got inspiration from the egg custard bun. After painstaking thoughts and constant trials, he used egg custard as a filling, and used butter as the cake skin. The combined mini egg custard mooncake, in a moment of madness all over Hong Kong, brought the mooncakes into “The Egg Custard Age”.

Chef Yip Wing Wah is also known as the father of the Egg Custard mooncake.

Mini Egg Custard Mooncake

Chef Yip Wing Wah personally supervised the system, and made hundreds of adjustments before and after, and the formula was fully upgraded.

A selection of French natural butter, paired with top-quality large salted egg yolks, secreted in a 29-step process. Mooncakes have a rich egg custard flavor and salty egg yolk scent from the inside out, which complements the crisp taste.

In order to solve the problem of the mooncake skin separation, the research and development team of Chef Yip and Imperial Patisserie have been continuously researched and improved and adjusted from the ingredients, production process and baking technology. The Mooncake layer and stuffing are tightly combined that will not separate at all. It, in turn, makes the perfect taste.

The Lava Mooncake series was jointly developed by Chef Yip Wing Wah, the father of the Egg Custard mooncake, and his only official apprentice, Chef Lai Wing Koon. In 2018, on the basis of the Egg Custard mooncake, Chef Yip introduced new ideas, developed the Lava Custard Mooncake, and created the first Lava Sesame Mooncake in Hong Kong, which triggered a rush of mooncakes.

This year, 2-Starred Michelin’s cake master, Chef Lai Wing Koon joined, he is good at innovation, pay attention to details, and together with Chef Yip, they developed the Lava Durian Mooncakes and the Lava Ginger White Lotus Seed Paste Mooncakes.

Strict Requirement of Lava technology

The production process is extremely demanding as to control the right amount of Lava filling. If the flow of the filling is too “flowing”, the flow will be absorbed by other fillings, which will affect the taste. If it is too thick, it will cause the filling to condense and lose the effect of the Lava.

Lava mooncakes have undergone hundreds of repeated research and improvement, so that they can also have Lava effect at room temperature, with a full range of colors and flavors.

Lava Ginger White Lotus Seed Paste Mooncake

A selection of high-quality fresh ginger, ground into ginger juice, added to the smooth white lotus seed. Combination of the rich ginger flavor and the lotus and its fragrant fragrance complement each other, the Lava Custard is dotted with it, and elevates the mooncake taste even more richer.

Lava Custard Mooncake

Chef Yip continues the classic masterpiece of mini egg custard mooncake. A selection of French natural butter and top salted egg yolk secret fillings, with the silky Lava Custard effect, it motivates the rich egg custard flavor and salty scent of salted egg yolk from the inside out.

Lava Sesame Mooncake

The granules are filled with high-quality black sesame seeds, blended with high-quality salted egg yolks and secreted into sesame fillings through multiple processes. The sesame flavor is rich and fully combined with the salty egg yolk flavor.

Lava Durian Mooncake

The selection of the top Musang king durian, using fresh fruit pulps, all hand-nucleated, retaining the pure durian flesh into the mooncake. The top Musang king durian and the Lava moon cake perfectly combined.

2 pieces each of Mini Egg Custard Mooncake and Lava Custard Mooncakes;1 pack each of Original Palmier and Sesame Palmier; 3 piece each of Golden Pastries and Sesame Pastries; 1 pack each of Coconut Egg Roll and Original Egg Roll.

Lotus seed mooncake selection from the best lotus seed from Hunan, add Japanese trehalose, secret fragrant lotus seed paste filling; with two high-quality salted egg yolks marinated for 40 days by sea salt, which is silky and fine as sand. The scent of lotus seed and the salty scent of salted egg yolk complement each other perfectly.

Low Sugar White Lotus Seed Paste Mooncake with Egg Yolk

Featured the best Lotus Seed from Hunan, with maltitol, a healthy choice for anyone.

Red Bean Paste Mooncakes with Mandarin Peel and Pumpkin Seeds

Carefully select the top red beans, more than 20 years aged dried mandarin peel and organic pumpkin seeds. Gentle heat is used to make it. It is not greasy but has a well-defined taste and mouthwatering fragrance.